Black Bean & Corn Enchilada Recipe – Easy Mexican Dinner

Last Updated on 2 months by Neha Deshmukh

Black Bean & Corn Enchilada Recipe – Easy Mexican Dinner

Hey everyone! If you’re anything like me, you’re always on the lookout for a weeknight dinner that’s both satisfying and doesn’t take forever to make. These Black Bean & Corn Enchiladas are exactly that! I first stumbled upon this recipe when I was craving something comforting and flavorful, and honestly, it’s been a family favorite ever since. It’s a little bit of Mexican sunshine on a plate, and I can’t wait to share it with you.

Why You’ll Love This Recipe

These enchiladas are seriously a winner. They’re packed with flavor, super easy to put together, and a great way to get a hearty vegetarian meal on the table. Plus, they’re customizable – you can adjust the spice level to your liking and add your favorite toppings. Honestly, what’s not to love? They’re perfect for a casual weeknight, a potluck, or even a fun weekend cooking project.

Ingredients

Here’s what you’ll need to whip up these delicious enchiladas:

• 1 cup corn kernels (about 150g)
• 15 oz (425g) black beans, drained and rinsed
• 1 teaspoon cumin powder
• ¼ teaspoon chili powder
• ½ teaspoon salt
• 4 oz (113g) cream cheese, softened
• 6-8 corn tortillas
• 2 cups (240g) shredded cheese (cheddar, Monterey Jack, or a Mexican blend work great!)
• 15 oz (425g) enchilada sauce

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Chili Powder: I like to use a blend of ancho chili powder and regular chili powder for a more complex flavor. Ancho chili powder is milder and fruitier, while regular chili powder adds a bit of heat. You can find it at most grocery stores or online.
• Enchilada Sauce: Enchilada sauce varies a lot by region! Red enchilada sauce is the most common, but you can also find green enchilada sauce (made with tomatillos). Feel free to experiment and find your favorite. I sometimes add a pinch of smoked paprika to mine for extra depth.
• Tortillas: Corn tortillas are traditional for enchiladas, and they hold up really well to the sauce. But if you prefer, you can absolutely use flour tortillas – they’ll just be a little softer. If using corn tortillas, warming them is key to prevent cracking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 350°F (175°C).
2. Drain and rinse those black beans. Then, in a pan over medium heat, sauté the black beans and corn with a little oil for about 2-3 minutes. Just until they’re heated through.
3. Sprinkle in the cumin, chili powder, and salt. Give it a good stir. Now, create a little space in the center of the pan, add the cream cheese, and melt it while mixing it all together with the beans and corn. It should get nice and creamy!
4. Time for the tortillas! Wrap them in damp paper towels and microwave for about 1 minute to soften them up. This makes them much easier to roll without cracking.
5. Spread a thin layer of enchilada sauce in the bottom of a baking dish.
6. Now, assemble the enchiladas! Place a little shredded cheese and about 2 tablespoons of the black bean and corn filling onto each tortilla. Roll them up tightly and place them seam-side down in the baking dish.
7. Pour the remaining enchilada sauce over the enchiladas and sprinkle with the remaining shredded cheese.
8. Bake for 15 minutes, or until the cheese is bubbly and golden brown.

Expert Tips

• Don’t overfill the tortillas! It’s better to use a little less filling than to have them burst open while baking.
• Warming the tortillas is crucial – seriously, don’t skip this step!
• If your enchilada sauce is thick, you can add a tablespoon or two of water to thin it out.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: Swap the cream cheese for a vegan cream cheese alternative and use a vegan shredded cheese.
• Gluten-Free Adaptation: Simply use gluten-free corn tortillas!
• Spice Level Adjustment: For mild enchiladas, use a mild chili powder. For medium heat, use a regular chili powder. And for a spicy kick, add a pinch of cayenne pepper or use a spicier chili powder blend. My friend, Priya, loves to add a chopped jalapeño to the filling!
• Festival Adaptations: These are perfect for Cinco de Mayo or any Mexican-themed celebration. I like to make a big batch and serve them buffet-style with all the fixings.

Serving Suggestions

These enchiladas are fantastic on their own, but they’re even better with some tasty sides!

• A fresh avocado salad
• Mexican rice
• A dollop of sour cream or Greek yogurt
• A sprinkle of fresh cilantro
• Lime wedges for squeezing

Storage Instructions

• Leftovers: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze leftover enchiladas for up to 2 months. Wrap them tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before reheating.

FAQs

Let’s answer some common questions!

• What type of enchilada sauce works best for this recipe? Red enchilada sauce is classic, but green enchilada sauce is also delicious! It really comes down to personal preference.
• Can I make these enchiladas ahead of time? Absolutely! You can assemble the enchiladas and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
• Can I freeze leftover enchiladas? Yes, you can! They freeze really well.
• What are some good side dishes to serve with black bean and corn enchiladas? Mexican rice, avocado salad, and a dollop of sour cream are all great options.
• How can I adjust the filling to make it more flavorful? Add some chopped onion and garlic to the sautéed beans and corn, or a dash of smoked paprika for a smoky flavor.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it and what you think!